This is my absolute favorite fish recipe by Clean Eating Magazine! It has a fabulous aromatic blend of spices and it’s so easy to prepare in just 25 minutes. Another good thing about this recipe is, it’s hard to mess it up, which makes this a great dish to prepare for my guests. The whole-wheat couscous with buttery pine nuts and sweet nectarines completes this delicious, satisfying meal.
Recipe created by Nancy S. Hughes with Clean Eating Magazine
Photo By: Maya Vishyel
Serves: 4
Hands-on time: 20 minutes
Total time: 25 minutes
INGREDIENTS:
- 1 tsp paprika
- 3/4 tsp ground cumin
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 tsp fresh ground black pepper
- 1/2 tsp sea salt, divided
- 4 4-oz boneless salmon fillets, skin on
- High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed
- 1/2 cup whole-wheat couscous
- 2 green onions, chopped
- 1/2 yellow bell pepper, diced
- 1 oz pine nuts, toasted
- 1/2 cup diced nectarine
INSTRUCTIONS:
- In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and 1/4 tsp salt. Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.
- Heat a grill pan on medium-high and lightly brush with cooking oil. Add salmon, skin side up, and cook for 2 minutes. Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.
- Meanwhile, in a small saucepan, bring 3/4 cup water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining 1/4 tsp salt. Divide salmon and couscous mixture among serving plates.
Nutrients per serving (1 salmon fillet and 3/4 cup couscous mixture): Calories: 274, Total Fat: 10 g, Sat. Fat: 1 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 4 g, Omega-3s: 1,970 mg, Omega-6s: 1,570 mg, Carbs: 19 g, Fiber: 6 g, Sugars: 2 g, Protein: 26 g, Sodium: 313 mg, Cholesterol: 62 mg
